THE DETROIT JEWISH NEWS Friday, September 14, 1984 45 Advertising in The Jewish News Gets Results Place Your Ad Today. Call 424-8833 ONE .,t LADY 4:- BAND on package; drain. Mix flour into mayonnaise; then gradually blend in milk. Stir in 1 /3 cup of the cheese. Saute bread crumbs lightly in butter in small skillet. Combine vegetables and mayon- naise mixture in 1-quart cas- serole. Top with bread crumbs and Use Peter Heering in holiday treats This year, you can delight your family with new variations of some old holiday favorites de- veloped by Peter Heering espe- cially for Rosh Hashanah. The recipes featured — Tzim- mes Squares, Fruit Compote, and Chocolate Cherry Sponge Cake — continue the tradition of eating sweet, succulent dishes on Rosh Hashanah. In addition, the recipes combine the favorite foods of the season with another holiday favorite of Jewish families, Peter Heering. The distinctive cherry flavor of the liqueur from Denmark enhances the taste of these tradi- tional desserts. TZIMMES SQUARES 1 /2 cup solid shortening or sof- tened margarine 1 /4 cup granulated sugar 6 tbsps. Peter Heering 1 cup grated, peeled apple (1 medium apple) 1 cup grated carrots (2 medium carrots) 1 cup grated sweet potato ( 1/2 medium sweet potato) 3 /4 cup matzah meal 1/2 cup pitted prunes, chopped 1 tbsp. lemon juice 1/2 tsp. grated cinnamon 1 /2 tsp. salt Preheat oven to 350 degrees. In a large bowl, cream shortening and sugar. Add remaining ingre- dients and stir until well blended. Spoon into a greased 9x9-inch baking pan. Bake 45 minutes or until firm and lightly browned. Cool slightly on wire rack before cutting into squares. Serves 6 to 8. - FRUIT COMPOTE 1/2 cup Peter Heering 2 12-oz pkgs. (or 4 cups) mixed dried fruit, such as prunes, apricots, dried apple, dried pears 3 cups water 1 cup apple juice 1 tbsp. lemon juice 2 tsps. grated lemon rind 2 cinnamon sticks In a large saucepan, combine all ingredients. Bring to a boil on high heat. Reduce heat; cover and simmer 30 minutes, stirring occa- sionally, until fruit is tender. With a slotted spoon, remove fruit to a serving bowl; discard cinna- mon sticks. Increase heat to high; cook juices until thick and syrupy. Pour over fruit and allow to cool. Serve warm, chilled or at room temperature. Serves 8 ( 1/2 cup per serving). CHOCOLATE CHERRY SPONGE CAKE 2cups cake flour 1 /2 cup cocoa powder 1 cup sugar 1 tbsp. baking powder 1 tsp. salt 6 egg yolks, at room tempera- ture piano or portable organ with rhythm box remaining cheese. Bake at 350 degrees for 15 minutes until bub- bly and lightly browned. Makes about 31/2 cups or 5 servings. 353-9566 Adele Miller 3RD ANNIVERSARY SALE \ Back To Baics On Dress Shirts .. . SALE EXAMPLES: SOLID BROADCLOTH DRESS SHIRTS 2/$35 Damon full cut and YSL tapered. Sizes 141/2-171/2, sleeve 32-36. Reg. retail for $25 each. OFFER EXPIRES SEPT. 19, 1984. $1111111T 11114 Men's Furnishings I Accessories 19011 W. Ten Mile Rd., Southfield, MI. 480T5 Mot. Souttifflad & Evrgreen • Parking In Mow Open Mon.-Sat. 9:30-6:00 352-1080 MASSAGE FOR MEN 8 WOMEN Sweeten the year ahead by serving Peter Heering and using it to create special desserts like the Tzimmes Squares, Fruit Compote and Chocolate Cherry Sponge Cake pictured here. 1/2 cup Peter Heering 1 /4 cup water 1/2 cup oil 6 egg whites, at room tempera- ture 1/2 tsp. cream of tartar Preheat oven to 350 degrees. Combine flour, cocoa, 1 cup sugar, bakng powder and salt. Stir until combined. Add egg yolks, Peter Heering, water, and oil to flour mixture; beat until smooth. Beat egg whites with cream of tartar until soft peaks form. Beat on high speed adding 1/4 cup sugar, 2 tbsps. at a time. Continue bating until stiff peaks form and sugar is completely dissolved. Do not scrape sides of bowl. Fold flour mixture into egg whites. Turn into ungreased 10-inch tube pan. Bake 1 hour or until cake springs back when touched lightly on top. Invert cake pan on neck of a bottle. Cool completely. Run a knife around edge of pan to re- move cake. Dust with confec- tioner's sugar. Serves 10 to 12. MEASURING The directions on the side of a Maxwell House Coffee can are based on a standard 6 fl. oz. measuring cup. But, the measur- ing lines on the side of the coffee pot are usually based on a 5 to 51/2 fl. oz. cup. Be sure to measure water in standard measuring cups. And measure coffee with a standard measuring spoon (1 level tbsp. per cup). Special Care (70 min.) $32.00 Our SHIATSU MASSAGE will help your headaches, backaches & general body fatigue! Hydrotherapy Spa Finish Sauna Separate Areas for Men & Women Private use of facilities for couples- DOL-VANDO BEAUTY CENTER & SPA 3340510 Getting the most out of coffee STORAGE To make Maxwell House Coffee last up to four times longer, keep it tightly covered in the re- frigerator. Regular or instant, it should stay fresh for eight weeks or more. To keep coffee fresh for up to six months, store it in the freezer. Pure coffee, like Maxwell House regular or instant, freezes per- fectly. Caution: After refrigerating or freezing coffee, put it back in the refrigerator as soon as you've measured it out. Cold coffee at- tracts humidity from the air. Re- member, humidity is one of cof- fee's worst enemies. Regular (50 min.) $25.00 FLAVOR IS TIMING Don't perk Maxwell House Cof- fee for more than eight minutes. Longer than eight minutes, there is a slightly bitter, burnt taste. For strong coffee, use a little less water. BREWING Don't use drip grind Maxwell House Coffee in a percolator. Bet- ter flavor and less waste are ac- complished when using Maxwell House that's specially adapted to specific coffee makers. LET IT "SETTLE" After taking perked Maxwell House Coffee off the heat, always let it "settle". Holiday menu BY NORMA BARACH A menu for the Rosh Hashanah holiday meal: wine apples and honey Continued on next page In Bloomfield Town Square - AtriuM Area Telegraph & Square Lake Rd. 16 For 12 JOIN B'NAI B'RITH TODAY AND GET 16 MONTHS OF MEMBERSHIP THRU DEC. '85 IF YOU JOIN NOW JOIN 500,000 MEMBERS AROUND THE WORLD FIGHT ANTI-SEMITISM HELP JEWISH YOUTH 10,000 MEN & WOMEN MEMBERS IN METRO DETROIT FOR MORE INFORMATION CALL 552-8177 (M-F 9-5) "Offer does not apply for Oakland-Century Lodge"